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    You are in: Home / Cookbooks / Appetizers & Snacks
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    137 recipes in

    Appetizers & Snacks

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    8 Reviews |  By 2Bleu

    A great recipe from Emeril Lagasse. You will need 50 toothpicks for this recipe. Be sure and try some Recipe #280453 with these for a special dipping treat!

    Recipe #269339

    8 Reviews |  By 2Bleu

    I created this one for my BTG Buddha. He is definitely a guy's guy, and loves swiss, mushrooms, and sports. (BTG = Big Tough Guy) :) To use the best herbs for this recipe, try Recipe #280966

    Recipe #273114

    6 Reviews |  By ChefDLH

    This is from the copy cat Top Secret Recipes 2 by Todd Wilbur. I read the other recipes and tried them and they do not compare to this recipe. One was missing a key ingredient for texture- milk and others did not have the spices in proportion. This one tastes like Chili's Restaurant. Use the Hormel chili as it is part of the flavor equation. Serve hot with chips. I used scoops corn and flour triangles.Enjoy! Chef DLH From www.TopSecretRecipes.com

    Recipe #320764

    6 Reviews |  By Dib's

    This is a copycat recipe from Chili's

    Recipe #11196

    This recipe comes from 30DayGourmet.com, a great resource for OAMC meal planning. This recipe can be made using the big bags of frozen already cooked shrimp, and can be made hot or not depending on whether you add the hot sauce (of course, this changes the recipe from "Buffalo" shrimp to just Shrimp in a Yummy Marinade!). I made these as written using Frank's Hot Sauce, and it was good buffalo flavor, but not nuclear hot, which I loved, but my chili head DH just thought was good. Prep time includes cooking (but not peeling) the shrimp. Recipe will double, triple, or more easily.

    Recipe #355705

    It’s time to take dippin’ to another level. Break away from the dip bowl!! Make your guests feel like they’re one of a kind speical. Give them individual dips! This is a great twist on the layered version. The best part about individual servings---it totally eliminates the risks of double dipping! It should be said that this recipe is very time consuming. But it definitely takes your usual layered dip up a notch and it was a hit at the last gathering. Everything can be made ahead of time and then assembled the day they’re needed. ENJOY!!

    Recipe #322396

    If you like spicy, you'll love these. I use 2 really huge baking potatoes cut into wedges with the same amounts of sauce ingredients. These can be used as a side dish or as an appetizer.

    Recipe #332725

    This recipe features ingredients I keep on hand and it looks tasty. Recipe is from Taste of Home.

    Recipe #341023

    2 Reviews |  By JESMom

    So quick and easy to make! You could also make quesadillas with this mixture by omitting the crackers and serving this between 2 flour tortillas. Bake for 10 minutes at 400 degrees.

    Recipe #254636

    I found this dip on another site. I usually plan ahead and grill extra chicken a day or so ahead. However, the purchased grilled chicken would work just as well. Cooking time does not include preparing the chicken.

    Recipe #72864

    a healthy appetizer, that can be served for brunch.

    Recipe #315944

    1 Reviews |  By lazyme

    I've not made these myself yet, but a friend served them to us and they were very good. Plan ahead as these need to marinate for 24 hours for the flavors to meld.

    Recipe #315951

    4 Reviews |  By DuChick

    These sound so yummy for a perfect evening appetizer with friends. Found in my KA mixer manual, I'm looking forward to tasting these little flavorful bites. Note: instructions are listed just as they are in the manual, but can be adjusted to use any mixer.

    Recipe #314031

    This was my first attempt at onions rings, and they were really good. Super quick to make too.

    Recipe #100134

    5 Reviews |  By Lois M

    I made this for Country Lady's Tapas party (Also Elly's birthday/retirement/farewell celebration) A savory strudel which was quite easy to make ahead of time and re-heat. Recipe from Gourmet Magazine/Food Network

    Recipe #216245

    A Spanish-style appetizer.

    Recipe #185061

    There is almost no fat in this recipe, please make certain to generously grease your baking pan, I use the non-stick foil for this --- This complete recipe can be doubled to about 52-53 shrimp, enough to feed a crowd! If your coconut flakes are very large, then just chop them slightly, they will stick to the egg whites better. Cooking time is estimated depending on size of your shrimp --- serve the shrimp with pineapple or a fruit salsa --- your going to love this shrimp! ;-)

    Recipe #176403

    You can make this sauce easily at home. From Copykat.com (http://www.copykat.com)

    Recipe #59635

    I found this on the kraft website and have decided that I am going to make this for Christmas Eve.

    Recipe #200529

    I got this Buffalo chicken dip recipe from a respiratory therapist at the hospital where I work. He brought it to a party and everyone asked for the recipe. I appreciate all the reviews that have been written about this recipe since I posted it so long ago. I see more and more that people are making it with freshly cooked chicken - great idea. I also like the idea of using rotisserie chicken. The original recipe used canned chicken for convenience, but I agree with all of you that the fresher meat tastes better. Barb P.S. Thank you to everyone who has reviewed this recipe. I love it, too, and it makes me feel so good that so many of you have enjoyed it. Thanks again.

    Recipe #79116

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